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Entries tagged with 'appetizers'

Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors'

Serious Eats Kate Williams 2 comments

Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges. More

32 Grilled Snacks, Appetizers, and Side Dishes For Your Memorial Day Grill

Niki Achitoff-Gray 1 comment

Allow us to present 32 grilling recipes for snacks, appetizers, hors d'oeuvres, and sides to grace your Memorial Day table, each one tested, tasted, and Serious Eats approved. More

Crispy All-Cheese Taco Shells

Serious Eats J. Kenji López-Alt 2 comments

Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers. More

Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter'

Serious Eats Kate Williams 1 comment

Blinis make for an excellent nibble before dinner; the yeasty mini pancakes can cradle just about anything from cheeses to jams to luxe caviar. A sliver of smoked salmon and a dollop of mascarpone cheese may be at the very top of that list. Add roasted beets, star anise, and pomegranate seeds as Yvette van Boven does in Home Made Winter, and you'll have a gem of a dish on your table. More

Gammy Brown's Deviled Ham from 'The Great Meat Cookbook'

Serious Eats Kate Williams 1 comment

In The Great Meat Cookbook, Bruce Aidells presents a perfect solution to your porky holiday leftovers: Deviled Ham (in this case, courtesy of his wife's Gammy Brown). For the uninitiated, deviled ham is a chilled mayo-rich salad akin to its chicken and egg brethren. Sure it's a bit retro, but there's nothing to say that retro can't taste good. More

21 Recipes for Holiday Party Hors d'oeuvres

Hally Wolhandler 1 comment

Hors d'oeuvres are one of the best parts about holiday parties. They're so often cheesy and accompanied by a spirited drink. You can eat them and eat them and eat them and technically, you have not eaten yet. You can spend an hour hovering around a cheese dip, trying to see if there is anything that doesn't improve by being dunked in the gooey stuff. Find meaty bites, salty snacks, and more cheesy dips here. More

Cheesy Papillons

Serious Eats Kerry Saretsky 2 comments

During fun holiday get-togethers, serve cheesy puffs of savory pastry instead of bread in big baskets down the center of the table. More

Sponsor Recipe: Mummy Pizza Puffs

Serious Eats Pepperidge Farm Recipes 1 comment

a fun and festive recipe from the Pepperidge Farm folks - they are the perfect nibbles for any Halloween party. Bake these instead of ordering pizza! More

Latin American Cuisine: Churros de Queso (Cheese Churros)

Latin Cuisine María del Mar Sacasa Post a comment

These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry. More

Churros de Queso (Cheese Churros)

Serious Eats María del Mar Sacasa 4 comments

These index finger-sized pastries are rolled and filled with firm, salty, white cheese that oozes as the churros fry. More

Tuna, Tomato, and Basil Tartare

Serious Eats Kerry Saretsky 1 comment

Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast. More

Apps Only: Fried Lamb Brains and More at Locanda in San Francisco

Maggie Hoffman 2 comments

Our first stop of the San Francisco Apps Only journey was at Locanda, a Roman-inspired osteria on Valencia Street opened by Craig and Annie Stoll of Delfina. We opted to share a handful of antipasti and a 'piccolo' sized dish from the 'quinto quarto' section, then finished off with a pasta. The highlight? A $12 plate of fried lamb brains and artichokes, each nugget delicately battered and well seasoned. More

How to Assemble an Awesome Vegetable Platter

J. Kenji López-Alt 5 comments

Now is the time for you to upgrade your carrot-and-celery plate into a veritable orgy of hedonistic vegetal delights. All of this can be yours. All it takes is a trip to a good vegetable market, and just a bit of effort. And for dipping? Enter Green Goddess Dressing, or if you prefer, Ranch, Blue Cheese, or Two-Minute Mayo. More

Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)

Serious Eats María del Mar Sacasa Post a comment

Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic. More

26 Grilled Snacks, Appetizers, and Side Dishes For Your Memorial Day Grill

J. Kenji López-Alt 1 comment

So not everyone can be in charge of the main course. That's ok, because today we salute you, Mr. Relegated To Snack And Sides Duty On Memorial Day Weekend Man. Here are 26 recipes for snacks, appetizers, hors d'oeuvres, and side dishes so good that the family will be swarming around your little Smoky Joe instead of taking up their usual positions next to Uncle Jesse's burger station. Show'em what you got. More

Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)

Serious Eats Joshua Bousel 6 comments

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

Thai Shrimp Cakes with Sweet Chili Sauce

Serious Eats Leela Punyaratabandhu 8 comments

[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet... More

Roasted Tomato Salsa

Serious Eats Joshua Bousel 21 comments

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

April Bloomfield's Devils on Horseback

Caroline Russock 4 comments

This week we're sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At the 'Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon-wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan. More

April Bloomfield's Devils on Horseback

Serious Eats Caroline Russock 5 comments

This week we're going to be sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At The Spotted Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan. More

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